Hello, chefs! 😋
One pizza recipe, we call it summer pizza, because of summer and because we’re on vacation. This time I assisted with the photos, the main baker was my wife.
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Dough first. For four small pizzas, we need 450-500 grams of white flour, 1 bag of instant dry yeast, 1 teaspoon of sugar, a teaspoon of salt, 2 spoons of olive oil, and about 3 decilitres of lukewarm water.
Mix everything well in a bowl and then knead until smooth so that it does not stick to your hands. If it's too dry, add a little more water, if it's too rare, add a little more flour. Simply :)
Then let it rest for at least 30 minutes or more.
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While the dough is resting, we grate the cheese, some 200-300 grams will be enough, we can also give more types of cheese, which we have at our disposal.
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When the dough is ready, divide it into four approximately equal pieces and spread it on the surface where we will bake. Since we bake in a hot air oven, we add baking paper below.
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Now the dough can be stuffed with anything, or whatever we have on hand. Since we are at sea and we can't complicate things too much, we first coated it with tomato sauce with basil (if I were at home I would definitely make a special sauce, but I can't here ...), we added slices of roasted ham and sprinkled with grated cheese.
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Finally, sprinkle with oregano and basil and add a little more olive oil.
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The first two are ready to bake in the oven! Actually, this is one larger pizza, but as the oven is small, we divide it into two parts and bake it in two tiers.
Bake the oven at the highest temperature (I have 220 degrees Celsius) for 15 minutes and go!
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If you have such an oven, you have to make sure that somewhere in the middle of baking the pizza is replaced. We put the bottom pizza up and the top down. If you don't do that, it can happen (this is my experience because it happened to me) that the top pizza will be too baked or burnt, and the bottom pizza will still be raw ...
After 15 minutes we can already serve! Yum Yum!
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They haven't cooled down yet, they were gone :(
What now?
Now two more with prosciutto :)
Bon appetit!
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@seckorama
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